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Cook Time:40 minsAdditional Time:1 hr 5 minsTotal Time:1 hr 45 minsServings:8Yield:8 servings, about 1 1/3 cups eachJump to Nutrition Facts
Cook Time:40 minsAdditional Time:1 hr 5 minsTotal Time:1 hr 45 minsServings:8Yield:8 servings, about 1 1/3 cups each
Cook Time:40 mins
Cook Time:
40 mins
Additional Time:1 hr 5 mins
Additional Time:
1 hr 5 mins
Total Time:1 hr 45 mins
Total Time:
1 hr 45 mins
Servings:8
Servings:
8
Yield:8 servings, about 1 1/3 cups each
Yield:
8 servings, about 1 1/3 cups each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4teaspoonscanola oil, divided8ouncessirloin or flank steak, trimmed, cut into 1/2-inch cubes8ouncesmushrooms, sliced4medium beets (about 1 pound), peeled and shredded1 ½cupsshredded cabbage1cupshredded carrots1cupfinely chopped onion1cupfinely chopped celery½cupred wine6cupsreduced-sodium beef broth1cupno-salt-added tomato sauce1tablespoonWorcestershire sauce¼cupchopped fresh dill, plus more for garnish½cupreduced-fat sour cream
Cook Mode(Keep screen awake)
Ingredients
4teaspoonscanola oil, divided
8ouncessirloin or flank steak, trimmed, cut into 1/2-inch cubes
8ouncesmushrooms, sliced
4medium beets (about 1 pound), peeled and shredded
1 ½cupsshredded cabbage
1cupshredded carrots
1cupfinely chopped onion
1cupfinely chopped celery
½cupred wine
6cupsreduced-sodium beef broth
1cupno-salt-added tomato sauce
1tablespoonWorcestershire sauce
¼cupchopped fresh dill, plus more for garnish
½cupreduced-fat sour cream
DirectionsHeat 2 teaspoons oil in a large soup pot or Dutch oven over medium-high heat. Add steak and cook, stirring frequently, until beginning to brown, 2 to 4 minutes. Transfer to a bowl.Add 1 teaspoon oil to the pot and heat over medium-high. Add mushrooms and cook, stirring, until beginning to brown, 3 to 5 minutes. Transfer to the bowl.Add the remaining 1 teaspoon oil to the pot. Add beets, cabbage, carrots, onion and celery. Cook, stirring frequently, until beginning to soften, about 10 minutes. Add wine and cook, stirring and scraping up any browned bits. Stir in the reserved mushrooms, broth, tomato sauce and Worcestershire sauce. Cover and bring to a boil. Reduce heat to maintain a simmer and cook, covered, until the vegetables are tender, about 30 minutes.Add the reserved beef. Simmer, covered, until heated through, 1 to 2 minutes. Stir in 1/4 cup dill. Top each portion with 1 tablespoon sour cream and garnish with more dill, if desired.TipsTo make ahead: Refrigerate for up to 3 days; garnish just before serving.Originally appeared: EatingWell Magazine, Soup Cookbook
Directions
Heat 2 teaspoons oil in a large soup pot or Dutch oven over medium-high heat. Add steak and cook, stirring frequently, until beginning to brown, 2 to 4 minutes. Transfer to a bowl.Add 1 teaspoon oil to the pot and heat over medium-high. Add mushrooms and cook, stirring, until beginning to brown, 3 to 5 minutes. Transfer to the bowl.Add the remaining 1 teaspoon oil to the pot. Add beets, cabbage, carrots, onion and celery. Cook, stirring frequently, until beginning to soften, about 10 minutes. Add wine and cook, stirring and scraping up any browned bits. Stir in the reserved mushrooms, broth, tomato sauce and Worcestershire sauce. Cover and bring to a boil. Reduce heat to maintain a simmer and cook, covered, until the vegetables are tender, about 30 minutes.Add the reserved beef. Simmer, covered, until heated through, 1 to 2 minutes. Stir in 1/4 cup dill. Top each portion with 1 tablespoon sour cream and garnish with more dill, if desired.TipsTo make ahead: Refrigerate for up to 3 days; garnish just before serving.
Heat 2 teaspoons oil in a large soup pot or Dutch oven over medium-high heat. Add steak and cook, stirring frequently, until beginning to brown, 2 to 4 minutes. Transfer to a bowl.
Add 1 teaspoon oil to the pot and heat over medium-high. Add mushrooms and cook, stirring, until beginning to brown, 3 to 5 minutes. Transfer to the bowl.
Add the remaining 1 teaspoon oil to the pot. Add beets, cabbage, carrots, onion and celery. Cook, stirring frequently, until beginning to soften, about 10 minutes. Add wine and cook, stirring and scraping up any browned bits. Stir in the reserved mushrooms, broth, tomato sauce and Worcestershire sauce. Cover and bring to a boil. Reduce heat to maintain a simmer and cook, covered, until the vegetables are tender, about 30 minutes.
Add the reserved beef. Simmer, covered, until heated through, 1 to 2 minutes. Stir in 1/4 cup dill. Top each portion with 1 tablespoon sour cream and garnish with more dill, if desired.
Tips
To make ahead: Refrigerate for up to 3 days; garnish just before serving.
Originally appeared: EatingWell Magazine, Soup Cookbook
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Nutrition Facts(per serving)149Calories6gFat13gCarbs10gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
